YT Collars and Bellies - Smoked - Kayak Fishing Adventures on Big Water’s Edge

bwana · 08-03-2014, 10:00 PM

For fish it's best to use a milder wood such as Alder, cherry, apple, or most fruit woods. I use a basic brine soaked overnight, then rinsed well, and experiment by adding seasoning and marinades.

I learned from Yani to add a glaze during the last hour of smoking. Talk about taking your smoked fish to the next level - thanks Yani. Last time I coated the fish with a mango habanero jam which left a hint of a sweet but hot aftertaste. I must have done something right because a fellow BWE member donated pounds of YT, BFT, and YFT so long as I smoke and return some. Good deal for all.

Just ordered 2 large jars of the mango habanero jam and 2 of raspberry jalapeno jam from www.jackiesjamsandjellies.com out of Rochester NY. This lady makes incredible jams with ingredients I would have never thought to combine.

I get lazy making dip - mayo with sriracha hot chili sauce.

08-03-2014, 10:00 PM	#7
bwana Senior Member Join Date: Jun 2006 Location: El Toro, CA Posts: 244	For fish it's best to use a milder wood such as Alder, cherry, apple, or most fruit woods. I use a basic brine soaked overnight, then rinsed well, and experiment by adding seasoning and marinades. I learned from Yani to add a glaze during the last hour of smoking. Talk about taking your smoked fish to the next level - thanks Yani. Last time I coated the fish with a mango habanero jam which left a hint of a sweet but hot aftertaste. I must have done something right because a fellow BWE member donated pounds of YT, BFT, and YFT so long as I smoke and return some. Good deal for all. Just ordered 2 large jars of the mango habanero jam and 2 of raspberry jalapeno jam from www.jackiesjamsandjellies.com out of Rochester NY. This lady makes incredible jams with ingredients I would have never thought to combine. I get lazy making dip - mayo with sriracha hot chili sauce.